This is such a delicious, easy meal, despite the fact that it’s definitely not low in calories! It is vegetarian though! It’s almost like a really simple alfredo, and who wouldn’t want that? This dish takes about 15 minutes from start to finish and was a big hit with Dane and Kramer. It’s a perfect meal to make after work or school. I used whole wheat linguine, which was all I could do to make this a little healthier. I suppose I could have served this with some vegetables or a salad, but why ruin a good thing? I hope you all try this on a day that you’re feeling like a warm, comforting meal. Recipe after the jump, as always!
I bet you already have most of this in your pantry/fridge.
First, chiffonade (to cut into long, thin strips) your basil while your pasta cooks.
And dice your tomatoes.
Drain your pasta (but save 1/2 cup of your pasta water) and while it’s still hot, quickly toss with your cheese and butter (those of you on a diet – look away!) until everything is melted.
Then add your tomatoes and basil and toss to make sure everything is evenly coated.
Serve immediately. I sprinkled mine with a bit of red pepper flakes for a little extra spice.
- 1 lb. whole wheat linguine
- 4 tablespoons butter, melted
- 1 teaspoon fresh ground pepper
- 4 tomatoes, seeded and diced
- 4 tablespoons basil, chiffonade
- 1½ cup Pecorino Romano or Parmesan cheese, finely grated
- Salt, to taste
- Red pepper flakes, for garnish (optional)
- While your pasta cooks (make sure it's al dente!), chiffonade your basil and dice your tomatoes.
- Reserve ½ cup pasta water before draining your pasta, and add your butter, pepper, and cheese to the hot pasta. Add ¼ cup of water, and then more if you feel it needs it. Then toss with your tomatoes and basil.
- Add salt to taste and red pepper flakes, if you want.